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Wine Making & Grape Growing Forum > Wine Making > Special Interest Wines > jam and jelly wine....

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Old 10-13-2016, 11:03 AM   #21
Oct 2016
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I love deer meat, I usually make 50-60 lbs of jerky every year. I don't hunt myself anymore not psychically able to anymore, but my jerky is kinda local famous. I have 4-5 guys that bring me meat, I jerk it and split the jerky. works out great for me and them lol
Grandkids are Gods way of making up for all the worry and heartaches your kids caused you

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Old 10-20-2016, 09:57 AM   #22
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Aug 2015
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Started my second batch of Jam&Jelly using the three gallons of frozen must from the first batch I had removed to get the SG into range.

So 3 gallons and I added water to 5 gallons, then had to added 3.5 pounds of sugar for an SG of 1.08. Pulled the bag of skins from my Bravado and added a cup of medium toast french oak, a teaspoon of tannin, and about a half a pound of rasions and currents I had laying around. Pitched the bag into the bucket with a package of 4x4 yeast....she is starting to simmer now.

Plan on adding the Peach and Vanilla flavoring to the first batch and bottle this week end.

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